If you're in need of a little fall baking inspiration, here's a recipe for Pumpkin Bread Breakfast Cookies. They are wholesome oat cookies, perfect for breakfast or a snack.
These are thick, soft, chewy, pumpkin cookies loaded with nuts, dried fruit and pumpkin seeds (pepitas). Throw in a handful of cinnamon or butterscotch chips and they'll be dessert-worthy.
Egg-Free Breakfast Cookies
A bonus is the recipe does not call for eggs, so it's good for those who are allergic or just don't eat eggs. There is dairy from the butter so the cookies aren't vegan, but vegan butter works well as a stand-in. A combination of half Spectrum shortening and half Earth Balance also works very well.
These cookies are best when fully baked or even a little overbaked.. They also have a much better texture when completely cool, so if you like warm cookies make the whole batch, let cool and then warm gently.
This dough holds up well in the refrigerator or freezer, so you can bake the cookies fresh from rounds of dough. However, as mentioned these are almost a little better when fully baked, thawed and re-warmed.
Pumpkin Pie Spice
Pumpkin pie spice is very convenient, but if you don't have it, just use ½ teaspoon ginger, ¼ teaspoon cloves and ¼ teaspoon nutmeg and increase the amount of cinnamon to 2 ½ teaspoons. It's a lot of cinnamon, but it works.
Originally from Betty Crocker Cookies, Irresistibly Easy Recipes for Every Occasion but with some adjustments.
Low Sugar High Fiber Version
- Use Fiber Gourmet Flour blend in place of the flour.
- Omitted both white and brown sugar and use 1 ½ cups of zero calorie sweetener
- Add 1 tablespoons of molasses
- Use ¼ cup of Wholesome Yum or another keto/sugar-free maple syrup in place of the maple syrup.
Making these changes brings the calorie count WAY down. Bake the cookies thoroughly or until dark brown. The cookies will come out of the oven very soft -- almost too soft. Let them cool, then put in the freezer. Remove from freezer and let thaw. The lower calorie version has a doughier, softer, texture, but is very good and still feels substantial because of the butter, oats and nuts.
Recipe
Pumpkin Bread Breakfast Cookies
Ingredients
- ¾ cup chopped walnuts or pecans (90 grams)
- 1 cup granulated sugar (200 grams)
- ½ cup packed brown sugar (100 grams)
- 2 sticks salted or unsalted butter, softened (228 grams)
- 1 cup canned pumpkin (250 grams)
- ¼ cup maple syrup (80 grams)
- 1 ⅔ cup all-purpose flour (210 grams)
- 2 teaspoons pumpkin pie spice or mix of spices
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups oats, old fashioned or quick cooking
- 1 cup sweetened dried cranberries (160 grams)
- ½ cup raw unsalted pumpkin seeds
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper if baking immediately, or skip this step of you plan on chilling the dough.
- Finely chop ½ cup of the walnuts, then set aside both the finely chopped and remaining ¼ cup chopped walnuts.
- In a large bowl, beat granulated sugar, brown sugar and butter with an electric mixer until just until blended. Add pumpkin and maple syrup and mix well. Note: If you don't want to pull out the electric mixer, you can mix the ingredients by hand.
- Mix the flour, pumpkin pie spice, ground cinnamon, baking soda, and salt together in a separate bowl. Add to the batter and stir until fully blended, then stir in the oats, cranberries, pepitas and reserved ½ cup finely chopped walnuts. Mix well.
- Drop batter by quarter cupfuls onto dinner plates lined with plastic wrap. Press into 3 inch rounds and chill until ready to bake. Alternatively, drop batter by quarter cupfuls onto parchment lined baking sheets. Spread each round with a metal spatula to make a 3 inch round. Sprinkle cookie with about 1 ½ teaspoons chopped walnuts.
- Bake 15 to 17 minutes or until edges are set. Let cool completely before serving.
Anna says
Lisa, I love it! A lot of the recipes can be found on their site, but the book has revised them somewhat and has also added tips, ingredient info and history. So yes, there are a lot of classics some of which have been modernized. There are also new recipes that I haven't found online. It's also nice to just have everything in book form.
Lisa A Langston says
Hey! How do you like the new Betty Crocker cookbook? Do you think it has a lot of repeat recipes?
T. Martin says
Gotta get my hands on cinnamon chips. Only been able to get them once all these years of baking...